Kale molagootal

Ingredients

• 1 bunch of kale
• 1 cup toor dal
• 1 onion, chopped(optional)
• 1/2 teaspoon turmeric powder
• salt

Spice paste:

• 4 red chillies
• 1 tablepsoon channa dal
• 2 teaspoons cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 cup grated coconut

Tadka:

• 1 teaspoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon urad dal
• 1/2 teaspoon cumin seeds
• 1 red chilly, broken
• curry leaves

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Preparation

• Dry roast the channa dal, cumin, fennel seeds, red chillies and coconut, one by one, over medium heat.
• Remove, let cool and grind to a fine paste adding enough water. Place the dal, the finely chopped kale, turmeric, salt and the ground spice paste.
• Rinse the blender jar and add some water to the dal. Cover and cook for 2-3 whistles.
• Let the steam release. Stir the molagootal, smashing with the back of your spoon. Make the tadka by heating the oil to high heat.
• Splutter the mustard. Add the urad dal and the cumin seeds. When the dal turns brown add the red chilly and the curry leaves.
• Add this to the molagootal. Serve with rice.